A delicious, light and nourishing soup with a creamy, velvety texture. Simple to make and packed with flavour from roasting the vegetables and herbs beforehand and fibre from the cannellini beans. Serve with a swirl of tangy yogurt and warm crusty buttered bread.
Time to make : 45 minutes
Servings : 4
Ingredients
4 large ripe tomatoes
3 red peppers
1 onion, sliced into wedges
4 garlic cloves, peeled
6 sprigs of fresh rosemary
4 tbsp olive oil
1 vegetable stock cube
1 tsp dried thyme
1 tsp paprika
4 tbsp tomato puree
2 x 400g tins of cannellini beans, drained and rinsed
Salt and pepper, to season
To serve: natural yogurt or cream, fresh herbs such as basil or parsley.
Method
Pre-heat a fan oven to 180ºC.
Slice and de-seed the tomatoes and add them to a roasting tin. Drizzle 2 tbsp of olive oil over the tomatoes and toss with your hands to coat them. Season with a generous pinch of salt.
Slice and de-seed the peppers and add them to a separate roasting tin. Add the sliced onion wedges, fresh rosemary (leaves stripped from the stalk) and peeled whole garlic cloves. Drizzle with 2 tbsp of olive oil and toss with your hands to coat them. Season with a generous pinch of salt.
Roast both trays in the oven for 30 minutes until the vegetables are soft and charred around the edges.
Dissolve the stock cube into 1 litre of boiling water, stirring to mix. Pour this into a large saucepan and add in the paprika, dried thyme and tomato puree. Once the tomatoes, peppers, onions and garlic have roasted in the oven, add these in to the saucepan too (along with any roasted rosemary leaves and juices from the tray, which add loads of flavour). Then, add in the drained and rinsed cannellini beans. Bring everything to a boil and then reduce it to a simmer for a further 10 minutes.
Remove the saucepan from the heat and use a handheld stick blender to blend the soup until it's smooth. Taste for seasoning and adjust as necessary (I always find tomato based dishes need a little more salt to balance any bitterness).
Serve the soup with a drizzle of natural yogurt, fresh herbs such as basil or parsley and a side of warm, crusty buttered bread.
Nutritional Information
(per serve)
376 calories
13g protein, 45g carbs, 16g fat
Notes
Vegan.
Use a dairy free yogurt to serve to make this dairy free and vegan.
Swap cannellini beans for butter beans.
This soup can also be served cold as a refreshing gazpacho.
Store soup in an airtight container in the fridge for up to 5 days.
Store soup in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge or at room temperature for at least 4 hours, or ping in the microwave to warm up.
Keep this in a thermos flask for a great packed lunch option.